Best 7 Gilded Honeycomb Hazelnut Brittle Recipes

HONEYCOMB WITH GOLDEN SYRUP

Steps:

• Grease an 8-inch square cake pan. Fill a bowl with cold water.
• Bring sugar and golden syrup to a boil in a large saucepan over medium heat. Reduce heat and simmer until a small amount of syrup dropped into the water turns brittle, 10 to 15 minutes.
• Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into prepared cake pan. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

HAZELNUT BRITTLE

Steps:

• In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer without disturbing for 20 minutes, or until the mixture turns a light amber color.
• Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards.

HAZELNUT BRITTLE

Steps:

• Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.

HONEYCOMB BRITTLE

Steps:

• Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, add baking soda, and stir once with whisk, just until incorporated. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.

HAZELNUT BRITTLE

Steps:

• Preheat the oven to 350° F.
• Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant. Let cool.
• Prepare a large baking sheet by lining it with parchment paper. Melt the butter in a heavy-bottomed saucepan set over medium heat. Whisk in the sugar and corn syrup, and bring to a boil. Continue whisking constantly until the syrup is a rich amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the baking soda and salt. Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer. Let the brittle cool completely.
• Break the brittle into 2-inch pieces. The brittle will keep in an airtight container for up to 1 week.

BROILED GRAPEFRUIT WITH HONEY, VANILLA & CARDAMOM

Steps:

• Position an oven rack about 4 inches below the broiler and heat the broiler on high.
• With a serrated knife, cut the grapefruit in even halves.
• Using a small paring knife or a grapefruit knife, cut each section away from the surrounding membrane.
• Set the grapefruit halves in a shallow broiler-safe pan (such as an enameled baking dish or a heavy-duty rimmed baking sheet).
• If necessary, trim a thin slice off their bottoms so they sit level.
• In small bowl, stir together the honey and the vanilla extract.
• Drizzle the honey mixture over the grapefruit halves.
• Dust each with a bit of cardamom.
• Broil until bubbling and lightly browned in spots, 4-6 minutes.
• Remove from the oven and let cool slightly.
• Serve warm or at room temperature.

GILDED HONEYCOMB HAZELNUT BRITTLE

Steps:

• Coat a baking sheet with cooking spray. Cook hazelnuts, sugar, and corn syrup in a saucepan over medium-high heat, stirring constantly, until sugar dissolves.
• Clip a candy thermometer to side of pan, and continue to cook, stirring occasionally, until mixture is golden brown (290 degrees). Stir in salt and baking soda (mixture will foam), and immediately pour on prepared sheet (do not spread). Let stand until hard, about 2 hours. Break into pieces. Using kitchen tweezers, decorate brittle with gold leaf.